Pumpkin Biscotti is the perfect blend of cozy autumn flavors and satisfying crunch, ideal for your morning coffee or afternoon treat. Infused with warm spices and rich pumpkin, each bite offers a delightful balance of sweetness and earthy depth. The crisp texture, achieved in just over an hour of baking, makes it a rewarding yet simple project for any home baker.
These biscotti are not only delicious but also versatile, pairing beautifully with tea, hot chocolate, or even as a standalone snack. With 160 calories per serving, they’re a guilt-free indulgence that brings the essence of fall to your table. Whether you’re baking for yourself or sharing with friends, this recipe promises a comforting, aromatic experience that’s hard to resist.
Ingredients for Perfect Pumpkin Biscotti
- ½ cup (113 g) unsalted butter, softened (1 stick)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- ½ cup (124 g) canned pumpkin puree (blot using paper towels to reduce moisture; typically weighs 85g after blotting)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 3 ¼ cups (406 g) all-purpose flour
- 1 Tablespoon pumpkin spice
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- Optional White Chocolate Drizzle: 4 oz (113 g) white chocolate bar or ⅔ cup white chocolate chips, ⅛ teaspoon pumpkin spice
Step-by-Step Instructions for Pumpkin Biscotti
- Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
- In a large mixing bowl, cream together butter and sugars until light and creamy.
- Blot the pumpkin puree using a wad of paper towels to remove excess moisture. Add the blotted pumpkin, egg, and vanilla extract to the butter-sugar mixture and beat until well-combined.
- In a separate bowl, whisk together flour, baking powder, pumpkin spice, and salt.
- With mixer on low speed, gradually add dry ingredients to the wet mixture until fully combined.
- Using lightly floured hands, divide the dough into two equal pieces. Shape each piece into a loaf approximately 10-12” (27cm) long and 2-3” (6cm) wide. Space the loaves at least 4” (10cm) apart on the baking sheet (use two sheets if needed).
- Bake in the preheated oven for 30-33 minutes or until edges are light golden brown. Remove and let cool completely. Do not turn off the oven.
- Once cooled, use a sharp serrated knife to slice the loaves diagonally into 1” (2.5cm) thick slices.
- Place the slices cut-side down on the parchment-lined baking sheet. Bake for 10 minutes, flip using tongs, and bake for another 10-15 minutes until slightly golden and centers are dry.
- Let biscotti cool completely before serving or adding the optional white chocolate drizzle. For the drizzle, melt white chocolate in 20-second increments in the microwave, stir in pumpkin spice, and drizzle over biscotti or dip slices into the mixture.
Perfect Pairings: Serving Suggestions
These Pumpkin Biscotti are a delightful treat on their own, but they shine even brighter with a warm beverage. Pair them with a steaming cup of coffee, chai tea, or hot cocoa for a cozy autumn experience. For a festive touch, serve alongside a spiced apple cider or pumpkin spice latte.
Keep It Fresh: Storage Tips
Store your Pumpkin Biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. No need to thaw—just enjoy them straight from the freezer or let them sit at room temperature for a few minutes.
Mix It Up: Recipe Variations
Feel free to customize your biscotti! Add ½ cup of chopped pecans or walnuts for a crunchy twist, or mix in ⅓ cup of dried cranberries for a tart contrast. For a chocolatey version, swap the white chocolate drizzle for dark or milk chocolate. You can also experiment with different spices like cinnamon or nutmeg if pumpkin spice isn’t your favorite.
Time-Saving Tricks
To streamline the process, measure and prepare all your ingredients before starting. If you’re short on time, skip the white chocolate drizzle—the biscotti are still delicious without it. You can also bake the loaves a day ahead, let them cool, and slice and bake them the next day for fresh, warm biscotti.
Essential Equipment Guidance
A sharp serrated bread knife is key for cleanly slicing the biscotti loaves. If you don’t have parchment paper, a silicone baking mat works just as well. A stand mixer or hand mixer will make creaming the butter and sugar easier, but you can also mix by hand—just be prepared for a little extra effort!
Pumpkin Biscotti
Ingredients
- ½ cup unsalted butter softened (1 stick)
- ¾ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- ½ cup canned pumpkin puree
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 3 ¼ cups all-purpose flour
- 1 Tablespoon pumpkin spice
- 1 Tablespoon baking powder
- ¾ teaspoon salt
White chocolate drizzle (optional)
- 4 oz white chocolate bar or ⅔ cup white chocolate chips
- ⅛ teaspoon pumpkin spice
Instructions
- Preheat oven to 350F (175C) and line a large cookie sheet with parchment paper.
- In a large mixing bowl, cream together butter and sugars until light and creamy.
- Blot the pumpkin: Place the pumpkin puree in a separate bowl and use a wad of paper towels to blot the pumpkin 10 times, until you’ve removed some of the excess water (if you are using a scale, my pumpkin typically weighs 85g after I’ve thoroughly blotted it).
- Add the blotted pumpkin puree, egg, and vanilla extract to the butter and sugar and beat until well-combined.
- In a separate mixing bowl, whisk together flour, baking powder, pumpkin spice, and salt.
- With mixer on low-speed, gradually stir dry ingredients into wet until combined.
- Using lightly floured hands, divide the dough into two equal pieces and form each into a loaf that’s approximately 10-12” (27cm) long by 2-3” (6cm) wide. Space loaves at least 4” (10cm) apart (biscotti will spread! If you don’t have enough space on your cookie sheet, use two sheets). If the dough is sticky and difficult to manage, dust your hands with additional flour.
- Transfer to 350F (175C) preheated oven and bake for 30-33 minutes or until edges are light golden brown. Remove from the oven and allow pumpkin biscotti to cool completely before proceeding. Don’t turn off the oven as you’ll need to cook the biscotti a second time.
- Once biscotti is cooled completely, use a sharp serrated bread knife to slice loaves on a bias into slices approximately 1” (2.5cm) thick. Return biscotti slices to parchment paper lined baking sheet, placing cut-side down, and return to 350F (175C) oven.
- Bake for 10 minutes, remove from oven and use tongs to carefully flip biscotti, and then bake for another 10-15 minutes. Biscotti should be slightly golden when finished baking and the centers should not appear moist.
- Allow to cool completely before enjoying or drizzling with white chocolate.
- White chocolate drizzle: Place white chocolate in a microwave-safe bowl and heat in 20-second increments until smooth and melted. Add pumpkin spice and stir until combined.
- Drizzle over cooled biscotti or dip biscotti slices in white chocolate.